Studies on GluteoStop

Clinically proven

Numerous human clinical studies have confirmed the efficacy of the AN-PEP enzyme - the main ingredient in GluteoStop®.

Specific enzyme (AN-PEP)

The prolyl endopeptidase contained in the product cleaves the protein chains in gluten, thus efficiently degrading it.

Continuously evaluated

Our team of scientists continuously monitors new findings in medicine and nutritional science.

Studies – Proven Efficacy

Numerous clinical studies have proven the efficacy of the AN-PEP enzyme, the main ingredient in GluteoStop®. Our scientific team continuously evaluates new findings from medicine and nutritional science. The following scientific publications are only a selection. Some of these are accessible through paid specialist journals; for professionals such as doctors or pharmacists, we have also compiled specialist information.

Clinical study with gluten-sensitive individuals and AN-PEP enzyme in tablets Clinical study to prove the efficacy of AN-PEP enzyme in the gastrointestinal tract Clinical Pilot Study of the AN-PEP Enzyme in Celiac Patients Study: AN-PEP Enzyme Degrades Gluten into Harmless Fragments Under Gastrointestinal Conditions Study: AN-PEP Enzyme Efficiently Degrades Gluten in a Gastrointestinal Model System Study on the Influence of Food Composition and pH Value on the Activity of AN-PEP Enzyme Comparison of AN-PEP enzyme with other enzyme preparations Study on Unconscious Gluten Intake in Celiac Patients Despite Strict Gluten-Free Diet How much gluten is ingested despite a strict gluten-free diet?The side effects of gluten Study: In Celiac Disease, Even Small Amounts of Gluten Damage the Small Intestinal Mucosa AN-PEP enzyme in the food industry